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Cooking 101
This is our most popular recipe ever. The minced herbs in our Chimichurri takes all the work out of making a killer shrimp scampi that you can serve with or without the pasta.
Chef Tip: Shrimp cook super quickly, so the timing here is the only trick. Ask your fish monger for peeled shrimp... frozen work just fine too!
1 lb of dried spaghetti
Butter
1 lb of shrimp, peeled and deveined
Salt
¼ cup of white wine
1 lemon
In a large pot, cook the spaghetti according to package instructions
When the pasta has about 5 minutes left to cook, cook the shrimp. In a large sauté pan over medium heat, melt about 1 tbsp of butter to coat the pan and add shrimp plus a pinch of salt
Let the shrimp cook for 2 minutes, then add about ¼ pouch of Chimichurri, and ¼ cup of white wine. Simmer shrimp until the pasta is done cooking. Drain and add pasta to shrimp and sauce
Add another tbsp of butter, and a squeeze of fresh lemon juice and toss until pasta is coated with sauce
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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